BAKING FUNDAMENTALS WORKSHOP
Baking, Layering & Icing Cakes for Cake Decorating
CLASS DURATION: 5 Hours of instruction.
INVESTMENT: ​ One-on-one Instruction: $375.00 each student. FORMAT: Online
​SMALL GROUP INSTRUCTION: $225.00 each student. (Minimum 2 students - Maximum 6)
INCLUDES: Workshop Handout with recipes of all cakes and buttercream made in class.
​List of preferred ingredients and materials, online shops and resources
Membership to Sugar Realm's Mentorship Program

MODULE 1. 
​Understanding the baking process

LECTURE
​*Ideal cakes for decorating: Butter, Oil and Egg White based cakes.
* Considerations: From scratch vs. Boxed mix baking
* Measuring Ingredients. Own your technique
* Miss en Place. Ready to go!

DEMO / HANDS-ON
* Master recipes: Easy master vanilla cake & All American chocolate cake
* Master recipe variations
* Preservation of your baked cakes
* Storage guidelines

MODULE 2.
All about Buttercream
​

LECTURE
* American buttercream, Swiss meringue buttercream and Italian Buttercream (Sugar Realm's Mousseline)
* Icing alternative: Chocolate ganache
* The importance of Pasteurization and stability on  buttercreams
* Fresh vs. Dehydrated egg whites
* Creative flavor combinations and variations
* Storage and Preservation of finished buttercreams

DEMO  / HANDS-ON
​Choose from:
* Swiss meringue buttercream (beginner / intermediate) or
​* Italian buttercream (advanced)

MODULE 3.
Layering Cakes for Decorating

LECTURE
* Construction of layered cakes: Layers, Filling & Icings.
*  Recommended Materials and Tools for layering cakes
* Syrups and Fillings. Preferred methods for even distribution of fillings

DEMO / HANDS-ON
* Techniques for leveling and splitting layers
​* Techniques for filling, stacking and crumb coating

MODULE 4.
Buttercream: finishes & textures

MODULE 5.
The Art of Icing Smooth Cakes
LECTURE
* Considerations: Naked cakes vs. Buttercream iced cakes. Evaluation of weather and display conditions
* Coloring Buttercream considerations
* Textured Buttercream Finishes - overview
* Simple and beautiful buttercream piped decorations
* Impactful add-ons. Edible decorations. Showcasing ingredients

DEMO / HANDS-ON
* Ice a cake using any of the finishes discussed
LECTURE
* Construction of layered cakes: Layers, Filling & Icings.
*  Recommended Materials and Tools for layering cakes
* Syrups and Fillings. Preferred methods for even distribution of fillings

DEMO / HANDS-ON
* Frosting a perfectly smooth cake for decorating

CAKE DECORATING FUNDAMENTALS WORKSHOP
Designs, Textures, and Techniques for Cake Decorating
CLASS DURATION: 5 Hours of instruction.
INVESTMENT: ​ One-on-one Instruction: $375.00 each student.
​SMALL GROUP INSTRUCTION: $225.00 each student. (Minimum 2 students - Maximum 6)
INCLUDES: Workshop Handout with recipes of all cakes and buttercream made in class.
​List of preferred ingredients and materials, online shops and resources
Membership to Sugar Realm's Mentorship Program

MODULE 1. 
​Understanding the baking process

LECTURE
​*Ideal cakes for decorating: Butter, Oil and Egg White based cakes.
* Considerations: From scratch vs. Boxed mix baking
* Measuring Ingredients. Own your technique
* Miss en Place. Ready to go!

DEMO / HANDS-ON
* Master recipes: Easy master vanilla cake & All American chocolate cake
* Master recipe variations
* Preservation of your baked cakes
* Storage guidelines

MODULE 4.
Buttercream: finishes & textures

LECTURE
* Considerations: Naked cakes vs. Buttercream iced cakes. Evaluation of weather and display conditions
* Coloring Buttercream considerations
* Textured Buttercream Finishes - overview
* Simple and beautiful buttercream piped decorations
* Impactful add-ons. Edible decorations. Showcasing ingredients

DEMO / HANDS-ON
* Ice a cake using any of the finishes discussed

MODULE 2.
All about Buttercream
​

LECTURE
​*Ideal cakes for decorating: Butter, Oil and Egg White based cakes.
* Considerations: From scratch vs. Boxed mix baking
* Measuring Ingredients. Own your technique
* Miss en Place. Ready to go!

DEMO / HANDS-ON
* Master recipes: Easy master vanilla cake & All American chocolate cake
* Master recipe variations
* Preservation of your baked cakes
* Storage guidelines

MODULE 5.
The Art Of Icing Smooth Cakes

LECTURE
* Must have tools and materials necessary to ice perfectly smooth cakes
* Buttercream type selection
* Buttercream consistency overview
* Evaluation of icing methods
* Storage and preservation of iced cakes. Tips to avoid condensation.

DEMO / HANDS-ON
* Frosting a perfectly smooth cake for decorating

MODULE 3.
Layering Cakes for Decorating

LECTURE
​*Ideal cakes for decorating: Butter, Oil and Egg White based cakes.
* Considerations: From scratch vs. Boxed mix baking
* Measuring Ingredients. Own your technique
* Miss en Place. Ready to go!

DEMO / HANDS-ON
* Master recipes: Easy master vanilla cake & All American chocolate cake
* Master recipe variations
* Preservation of your baked cakes
* Storage guidelines

SUGAR FLOWERS FUNDAMENTALS WORKSHOP
Cut Out Edible Flowers, Wafer Paper & Gum Paste Flowers Overview
CLASS DURATION: 5 Hours of instruction.
INVESTMENT: ​ One-on-one Instruction: $375.00 each student.
​SMALL GROUP INSTRUCTION: $225.00 each student. (Minimum 2 students - Maximum 6)
INCLUDES: Workshop Handout with recipes of all cakes and buttercream made in class.
​List of preferred ingredients and materials, online shops and resources
Membership to Sugar Realm's Mentorship Program

MODULE 1. 
Design Considerations

LECTURE
* Before you jump in: Inspirational images
* Mapping design ideas for understanding the overtake. The importance of sketching your ideas
* Evaluating design expressions  Hierarchy in pieces and parts vs. the whole
* Make ahead techniques for an enjoyable process

DEMO / HANDS-ON
* Design templates
* Creation of a detailed project road map

MODULE 4. 
​Understanding the baking process

LECTURE
* CUT OUT APPLIQUÉS: Fondant, Gum paste, 50/50, chocolate pieces and appliqués  Wafer paper and Rice paper techniques overview.
* LAYERED APPLIQUÉS:  Icing sheets, Edible prints, Wafer and Rice paper techniques overview.
* TEXTURES: Tools and equipment for texturing. Free hand texturing techniques. Texturing Fondant vs. Rolled chocolate.

DEMO / HANDS-ON
* Explore some of the discussed texturing techniques

MODULE 2.
Color palettes: Effects & Painting Techniques

LECTURE
* Edible colors overview. The color wheel
* Selecting color families. Color swatches.
* Coloring techniques: From solids to marbles
* Coloring finishes: From satin to metallics
* Color application methods: Dry vs. wet vs. sprayed color applications

DEMO / HANDS-ON
* Evaluating techniques: Sugar Swatches
​

MODULE 5. (BONUS)
Tiered Cakes

LECTURE
* Structure and construction methods for tiered cakes
* Storing and preservation of tiered cakes
* Transporting decorated cakes

MODULE 3. 
​Understanding the baking process

LECTURE
* Buttercream, Fondant, Rolled chocolate vs. Chocolate Ganache. Weather considerations.
* From scratch vs. store bought icing products* Choose from: Perfecting techniques for icing cakes with Rolled Fondant. Fondant troubleshooting
* Exploring techniques for icing cakes with Rolled Chocolate

DEMO / HANDS-ON
* Ice a cake or cake dummy with Rolled Fondant
​* Make Sugar Realm signature rolled chocolate recipe. Ice cake Dummie with Rolled Chocolate